Keith Coughenhour

Chef keith will be judging the culinary superbowl

Prior to joining the Duquesne Club in April of 1992, Chef Coughenour was employed as Sous Chef at the Greenbrier Resort Hotel in White Sulphur Springs, West Virginia. While there, Chef served as Food Stylist on the Greenbrier Cookbook, a full-color cookbook highlighting the Greenbrier Cuisine.

Prior to joining the Duquesne Club in April of 1992, Chef Coughenour was employed as Sous Chef at the Greenbrier Resort Hotel in White Sulphur Springs, West Virginia. While there, Chef served as Food Stylist on the Greenbrier Cookbook, a full-color cookbook highlighting the Greenbrier Cuisine. While there he apprenticed under Executive Chef, Hartmut Handke, CMC, AAC, and later became Sous Chef under Executive Chef, Walter Schieb III. While an apprentice he served his externship under Master Chef, Victor Gielisse at the 5 star restaurant, Actuelle located in Dallas, Texas.

The Chef received his AOS degree in culinary Arts, at Westmoreland County Community College in 1987. He is also a graduate of Pennsylvania State University with a degree in Marketing and Speech Communications.

Chef was named Captain of the 1992 and 1996 United States Culinary Olympic Teams, which were sponsored by the American Culinary Federation, and funded by various corporate sponsors.
The teams combined to win three gold and three silver medallions. The events took place in Frankfurt and Berlin, Germany.

Chef was a member and Captain of the 1991 and 1994 world championship United States teams competing in Luxembourg for the coveted World Cup thus resulting in total United States dominance in that competition over a 12 year period of time from 1987-1994.

Currently, Chef Coughenour’s endeavors include the writing and co- management of The Duquesne Club Cookbook highlighting 125 years of culinary heritage and the contemporary cuisine of the Club. The book was completed, November of 1998.

Chef has been involved with the selection process for the 2000 and 2004 United States Culinary Olympic Teams, serving as coach for Team USA until 2003.In addition, Chef Coughenour serves on the United States panel of international judges for the World Association of Cooks Societies, judging International WACS approved Culinary competitions around the world.

Chef was named Northeast Regional Chef of the Year in 2003 by the American Culnary Federation. And in January, 2005 he was awarded the prestigious Nicholas Colletti Professionalism award from the Pittsburgh Chefs and Cooks Association.

Chef Coughenour has helped to oversee the complete renovation of the Duquesne Club kitchens, a 5 million dollar project that has positioned the club with state of the art design and technology for many years to come.

The Duquesne Club has been designated the Number 1 City Club of America since 1994, garnering the award 4 consecutive times , is a member of the Platinum Club of America as well as internationally recognized by the Prestigious Clubs of the World, 1 of only 24 Clubs internationally recognized in the World.